<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-4018</journal-id>
<journal-title><![CDATA[Revista Chapingo serie ciencias forestales y del ambiente]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Chapingo ser. cienc. for. ambient]]></abbrev-journal-title>
<issn>2007-4018</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo, Coordinación de Revistas Institucionales]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-40182021000300337</article-id>
<article-id pub-id-type="doi">10.5154/r.rchscfa.2020.12.078</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Nutritional value and thermal degradation of bioactive compounds in wild edible mushrooms]]></article-title>
<article-title xml:lang="es"><![CDATA[Valor nutricional y degradación térmica de compuestos bioactivos en hongos comestibles silvestres]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espejel-Sánchez]]></surname>
<given-names><![CDATA[Karen I.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinosa-Solares]]></surname>
<given-names><![CDATA[Teodoro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reyes-Trejo]]></surname>
<given-names><![CDATA[Benito]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Rodríguez]]></surname>
<given-names><![CDATA[Guillermina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cunill-Flores]]></surname>
<given-names><![CDATA[José M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guerra-Ramírez]]></surname>
<given-names><![CDATA[Diana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Posgrado en Ciencia y Tecnología Agroalimentaria ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Preparatoria Agrícola Laboratorio de Productos Naturales]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma Chapingo Posgrado en Ingeniería Agrícola y Uso Integral del Agua ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Politécnica Metropolitana de Puebla  ]]></institution>
<addr-line><![CDATA[Puebla Puebla]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>27</volume>
<numero>3</numero>
<fpage>337</fpage>
<lpage>354</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-40182021000300337&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-40182021000300337&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-40182021000300337&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction:  Nutritional potential of wild edible mushrooms and loss of their nutraceutical properties during cooking have been little examined.  Objective:  To evaluate the nutritional content and effect of heat treatment on nutraceutical properties in the wild species Lactarius indigo (Schwein.) Fr. (blue mushroom), Ramaria flava (Schaeff.) Quél. (changle) and Hypomyces lactifluorum (Schwein.) Tul. &amp; C. Tul. (lobster mushroom), collected in temperate pine and oak forests of the Sierra Norte de Puebla.  Materials and methods:  The mushrooms were collected in the company of &#8220;traditional mushroom collectors&#8221;. Proximal composition was quantified according to AOAC methods. The effect of heat treatment was evaluated at 50 and 92 °C at 10 to 60 min intervals. Total phenolic content was determined by the Folin-Ciocalteu method and antioxidant capacity by ABTS and FRAP assays.  Results and discussion: R. flava and L. indigo had the highest percentages of protein (24.02 %) and crude fiber (14.64 %) on dry basis, respectively. R. flava had the highest phenolic content (4.40 mg gallic acid equivalents per gram dry basis) and the highest antioxidant capacity (23.65 µmol trolox equivalents per gram dry basis). Degradation kinetics of the compounds was first order; H. lactifluorum and R. flava had the highest loss of phenols and antioxidants, respectively.  Conclusion:  The mushrooms studied showed high nutritional value and retained more than 50 % of their antioxidant properties after thermal processing.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción:  El potencial nutricional de los hongos comestibles silvestres y la pérdida de sus propiedades nutracéuticas durante la cocción han sido poco explorados.  Objetivo:  Evaluar el contenido nutricional y el efecto del tratamiento térmico sobre las propiedades nutracéuticas en las especies silvestres Lactarius indigo (Schwein.) Fr. (hongo azul), Ramaria flava (Schaeff.) Quél. (escobetilla) e Hypomyces lactifluorum (Schwein.) Tul. &amp; C. Tul. (hongo enchilado), recolectadas en bosque templado de pino y encino de la Sierra Norte de Puebla.  Materiales y métodos:  Los hongos se recolectaron en compañía de &#8220;hongueras tradicionales&#8221;. La composición proximal se cuantificó de acuerdo con los métodos de la AOAC. El efecto del tratamiento térmico se evaluó a 50 y 92 °C en intervalos de 10 a 60 minutos. El contenido fenólico total se determinó por el método Folin-Ciocalteu y la capacidad antioxidante mediante los ensayos ABTS y FRAP.  Resultados y discusión: R. flava y L. indigo tuvieron los porcentajes más altos de proteína (24.02 %) y fibra cruda (14.64 %) en base seca, respectivamente. El hongo R. flava presentó el contenido fenólico más alto (4.40 mg equivalentes de ácido gálico por gramo de base seca) y la mayor capacidad antioxidante (23.65 µmol equivalentes de trolox por gramo de base seca). La cinética de degradación de los compuestos fue de primer orden; H. lactifluorum y R. flava tuvieron la mayor pérdida de fenoles y antioxidantes, respectivamente.  Conclusión:  Los hongos estudiados mostraron alto valor nutricional y conservaron más de 50 % de sus propiedades antioxidantes después del procesamiento térmico.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Lactarius indigo]]></kwd>
<kwd lng="en"><![CDATA[Ramaria flava]]></kwd>
<kwd lng="en"><![CDATA[Hypomyces lactifluorum]]></kwd>
<kwd lng="en"><![CDATA[source of nutraceuticals]]></kwd>
<kwd lng="en"><![CDATA[degradation kinetics]]></kwd>
<kwd lng="es"><![CDATA[Lactarius indigo]]></kwd>
<kwd lng="es"><![CDATA[Ramaria flava]]></kwd>
<kwd lng="es"><![CDATA[Hypomyces lactifluorum]]></kwd>
<kwd lng="es"><![CDATA[fuente de nutracéuticos]]></kwd>
<kwd lng="es"><![CDATA[cinética de degradación]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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